Berghoff Cookware In Uk

Rhubarb Pie Meringue Pies


This recipe is very easy and really delicious!
Success Guaranteed!

I NGREDIENT :

• 500g rhubarb

• 225g flour

• 150g soft butter

• 150g sugar

• ½ packet of yeast

• 3 egg yolks

For the filling:

• 3 egg whites

• 175g sugar

• a little lemon juice

Work the softened butter with sugar

Stir in egg yolks and mix well

Add the flour and yeast

Mix by hand and quickly spread the batter into fingerprints

Divide rhubarb

Bake at 180 ° C for 15 min

Beat egg whites with a pinch of sugar

Add remaining sugar and the juice lemon when whites are firm

Put the meringue the tarts and bake 15 minutes at 150 ° C

Full Length Ladies Robes

salmon

And then I put the pictures if qqun wants the recipe, no problem, I publish it.

So a fresh salmon, smoked salmon the other

Driver Memory Card Magicgate

lazy! The Harlequin


Right now, as you can see, I just lazy to update my blog ... really motivated ... we must say that I'm much more creative leisure level, given the current state of my "workshop", which at the same time is my laundry room (for cons, I'm still a little laundry from time to time ...)

Anyway ...





All this is only temporary, since, if all goes well, we should soon be moving, (Youhou!) in home a little larger, I have a room where nothing but me in the basement for my studio ...
thus motivating +.



For cons, I do a lot of culinary tests. As this delicious Vacherin Vanilla, raspberry meringue , I am yesterday, and you will not see because unfortunately I have not caught on camera ...

and summarize Finally, before the month of August, I do not show me very often here, I too head in the clouds ...

But hey, since I'm here, I'll even put something kan ...

First Time Audition.com

This cake is really great!


Cookies:

Whisk 2 eggs , 2 egg yolks and 100g sugar
Heat the mixture in a bain marie (it should be warm and do not simmer)
Remove from heat and whisk until the electric light and pale and has tripled in size
Add 30g flour 25g and cocoa powder

Preheat oven 210 ° C (th 7)

Mount whites (2) incorporating 20g sugar as they begin to foam
Mix 2 preparations and bake in Flexipat (or rolled plate) 10 to 12 min



The Creme Brulee:

Boil 130g of milk and 330g single cream in a saucepan
Cut 1 / 2 vanilla bean and scrape in milk, remove from heat and let infuse any

In a bowl whisk 6 egg yolks and 110g sugar until the mixture whitens

Mix 2 preparations with a spatula (do not whip)
Put everything on the Flexipat and bake for 40-45 minutes at 100 ° C

After exiting the oven, let cool and then put the cream in the freezer for 1 hour



The chocolate mousse:

Melt 150g dark chocolate in a bain-marie

Beat 300g cream Fresh until foamy. Pour 1 / 3 of the mousse into the chocolate and whisk vigorously
Then mix everything together


Rum Syrup: (I have not done, I put pineapple juice ...)

In a saucepan, boil water 50g and 60g sugar
Remove from heat
When mixture is cold, stir in 10g rum (1 tbsp)


MOUNTING

(Soak biscuit rum syrup with a brush)

Place one half of the biscuit in the steel (or other frame-mounted)
Put a half
creme brulee and a layer of chocolate mousse

Repeat this process and finish by sprinkling cocoa on the entire cake

Snot Like Blob Cm Ovulation?

Wrap with Spinach, Salmon and Boursin Tartlets



Ingredients:
- 500g chopped spinach
- 5 eggs
- 250g Boursin garlic and herbs at RT
- 250g smoked salmon

Preheat oven 210 ° C




Beat the eggs and add the spinach













Pour the mixture into the Flexipat (or plate to the rolls)
Bake 25 to 30 ° C min th.210










Turn out and spread the Boursin and salmon.
Roll up tightly in
Wrap in plastic wrap and refrigerate for 3 hours

served cold

Knuckle Swelling Bruising

Supreme Chocolate Cake reblochon





Ingredients:
- 1 puff pastry
- 250g reblochon
- 4 eggs - 200g bacon
- 20cl cream
- pepper


Preheat oven th. 7 (210 ° C)

Cut out circles of dough and running into Fingerprint
In a bowl, combine eggs and cream
Divide the bacon and add the fingerprints in preparing egg / cream
reblochon Cut into slices and arrange on the tart


Bake for 20 min

Staffordshire Cats Antique

This cake is prepared in 3 stages:








I . THE BISCUIT

Mount 3 egg whites until stiff incorporating 15g brown sugar gradually tighten
Although with 45g caster sugar

Mix 65g icing sugar 65g + almonds 15g flour + mixture then add 1

Bake 12 minutes 210 ° C preheated oven



II. THE CRUNCH PRALINE

Collapse 100g crumbled gavottes

Melt 80g of milk chocolate in a bain-marie and add 140g praline.
Stir and mix gavottes

Spread on cookie




III. THE DARK CHOCOLATE MOUSSE

Warm milk 50g

Melt 200g dark chocolate in a bain-marie then pour over the warm milk. Smooth with a whisk

Beat whipping cream 250g until foamy then add chocolate in 2 times




The rest is editing.

For Deco top of the cake, well embed the mat embossed chocolate mousse, then pour the remaining mousse.

Sprinkle bitter cocoa before serving



It is very good, but super sweet!

NOTICE GREAT GOURMET!

Johnson Racing Propeller

Tarts Banana and chocolate Easter






Cut the puff pastry with the cutter and place rounds in the footprints
Melt chocolate with a little cream and set the dough round of
Arrange banana slices
Cover with egg custard + sugar + cream
Add
Bake in the middle of cooking almonds

Biffy Clyro Music For Piano

Decos









Here is my little hen Easter, I have sewn with my small hands, which is comfortably installed in her small nest, he too made-up of my hands (paint and collage towel









And here's my beautiful bunny girl posing next to our small bouquet of Easter.
Obviously the vine shoots are not there more aesthetic ...







And now my little crown this year.
Quite simply, for cons I have too much hassle to wrap this thing with my crown son of weird not know the name ...